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Pappardelle Con Ragu

Enjoy this traditional Italian dish from acclaimed chef Eugenio Maiale of A Tavola restaurant in Sydney.



  • 1.

    Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened.

  • 2.

    Add the pancetta, nut meg, cloves, garlic, bay leaves and minced meats.

  • 3.

    Fry until all liquid has evaporated.

  • 4.

    Add wine and simmer until it evaporates.

  • 5.

    Add milk and simmer until it evaporates.

  • 6.

    Add tomatoes, stock and season with salt and pepper.

  • 7.

    Cover and cook gently stirring occasionally for 2 hours.

  • To Serve:

  • 1.

    Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.

  • 2.

    Drain. Transfer to pot with sauce; toss. Serve with Parmesan.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Pappardelle Con Ragu .


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